Commis II
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What you'll do
- Review the daily production sheets with demi or chef de partie or sous chef when the first is not present.
- Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service.
- Actively participates in training of culinary skill to junior talent and apprentices
- Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
- Keeps work station clean and organized including, but not limited to fridges, freezers, counter tops and stove tops.
- Ensures that station opening and closing procedures are carried out to standard.
- Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses.
- Ensure FIFO is practiced.
- Operate all kitchen equipment and conduct them with safety in mind at all times.
- Ensures that all the food products are handled, stored, prepared and label properly and served safely in accordance with hotel and government food safety guidelines.
- Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie or sous chef in a timely fashion.
- Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.
What they're looking for
- At least 2+ years experience in western Kitchen.
- Demonstrates initiative at all the times.
- Strong desire to improve on skills and knowledge.
- Preparation and service of hot and cold items.
- Ability to produce own work in accordance with deadline.
- Should understand how to read recipes and a good knowledge of cooking.
- A true “team-player” mentality and flexible attitude towards a diverse set of tasks.
- Strong interpersonal and problem solving abilities.
- Good practical, operational and adequate administrative skills.
Summarised by NextRaise from the employer’s description, which follows in full below.
Full description from employer
Overview
About The First Group Hospitality:
The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners. As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement. Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market. For more information, visit tfghospitality.com
About The First Collection:
The First Collection represents a new era of urban lifestyle resorts, delivering a unique blend of hospitality across Dubai’s vibrant landscape. Known for merging modern sophistication with authentic Dubai charm, The First Collection is where exceptional service meets innovative design. Each hotel in the portfolio offers bespoke experiences, including exclusive access to Soluna Restaurants & Beach Club on the Palm Jumeirah for both dining and beachside relaxation, as well as serene city escapes that reflect Dubai’s dynamic energy. As part of The First Group, a leader in award-winning hospitality and real estate developers in Dubai, The First Collection is more than a hotel brand—it’s an immersive journey into the heart of Dubai. About The First Collection at Jumeirah Village Circle:
Located in the welcoming community of Jumeirah Village Circle, The First Collection at Jumeirah Village Circle, part of the Tribute Portfolio, is a stylish urban retreat with 491 rooms, providing a gateway to Dubai’s attractions. Guests can experience top amenities, from the award-winning Risen Café & Artisanal Bakery to an outdoor pool, gym, and spa. Exclusive access to Soluna Restaurants & Beach Club on the Palm Jumeirah for both dining and beach club experiences enhances each stay, creating an unforgettable experience.
Job Description
- Review the daily production sheets with demi or chef de partie or sous chef when the first is not present.
- Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service.
- Actively participates in training of culinary skill to junior talent and apprentices
- Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
- Keeps work station clean and organized including, but not limited to fridges, freezers, counter tops and stove tops.
- Ensures that station opening and closing procedures are carried out to standard.
- Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses.
- Ensure FIFO is practiced.
- Operate all kitchen equipment and conduct them with safety in mind at all times.
- Ensures that all the food products are handled, stored, prepared and label properly and served safely in accordance with hotel and government food safety guidelines.
- Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie or sous chef in a timely fashion.
- Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.
- Adhere to all environment policies and programs as required.
- Other reasonable duties as required.
- Briefing with talent on new happenings and follow up.
- Monitor delivery and delegate to arrange accordingly.
- Cleaning schedule to follow.
- Always do the line check
- Kitchen log book to be filled out.
- Run the section with great confidence and sense of urgency.
- Ensure full liaison with other members of the section and the kitchen team.
- Strong communication with the chef de partie of the section.
- Key relationship with the executive chef and sous chefs.
- Daily data collection and reporting of issues as they arise.
- Stock rotation, FIFO.
- Vegetables, dried goods and other food related items to be stored properly.
- Understand and apply the principal of HACCP program.
Desired Skill & Expertise
- At least 2+ years experience in western Kitchen.
- Demonstrates initiative at all the times.
- Strong desire to improve on skills and knowledge.
- Preparation and service of hot and cold items.
- Ability to produce own work in accordance with deadline.
- Should understand how to read recipes and a good knowledge of cooking.
- A true “team-player” mentality and flexible attitude towards a diverse set of tasks.
- Strong interpersonal and problem solving abilities.
- Good practical, operational and adequate administrative skills.
Company
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